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| Combined Application of Gas Chromatography-Mass Spectrometry and Partial Least Squares in Quantitative Analysis Duck Meat in Adulterated Beef |
| WEI Quanzeng, YANG Zixiang, XIAO Fugang |
| 1. College of Food and Bioengineering, Xuchang University, Xuchang 461000, China; 2. Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety, Xuchang University, Xuchang 461000, China |
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Abstract The volatile compounds of beef adulterated with duck meat in different proportions were analyzed by headspace solid-phase micro extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 39 volatile compounds were identified in the two meats. The GC-MS data were analyzed by partial least squares (PLS) method. The pattern recognition analysis by PLS showed clear separation of the meat mixtures by internal and external validations. The obtained values for root mean square error of estimation (RMSEE, 3.455 9) and root mean square error of prediction (RMSEP, 4.068 9) showed the PLS model had strong predictive ability. The method provided a highly accurate prediction model for distinguishing different levels of duck in adulterated beef.
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2020, Vol. 34 
